A Potatoe Pudding

Method

Take a Quart of Potatoes, boil them soft, peel them, and mash them with the Back of a Spoon, and rub them through a Sieve, to have them fine and smooth; take half a Pound of fresh Butter melted, half a Pound of fine Sugar, so beat them well together, till they are very smooth, beat Six Eggs, Whites and all, stir them in, and a Glass of Sack or Brandy. You may add half a Pound of Currans, boil it half an Hour, melt Butter with a Glass of White Wine, and sweeten with Sugar, and pour over it. You may bake it in a Dish, with Puff-paste all round the Dish, and at the Bottom.

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